First of all, i wanted to say hello to the community.
I have read most of what i know here but im about to do my second batch and i still have some doubts, so i will share them with you and see if you can help me out.
I live in Europe, so my measuerments are in kilos and liters
So, i wanted to do a 5L batch (thats around 1,3 gallons, pretty small, i know). Last time i did i used around 1,5kg (3 pounds) of honey for it and it resulted in a dry mead but it didnt seem to have that much alcohol (i didnt measue it but i plan on doing it this time, because now i got the necessary tools). In the end i backsweetened it and ended pretty decent for my first time. I wonder if there is a reason why mead will not have much alcohol but no vinegar taste either
This time I dont have yeast nutrient, which brings me to my second question/doubt.
I intend on adding raisins, but i dont understand why some people just do mead without adding any extra nutrient or energizer. Also, i am not sure if i should add any other fruit or thing to it. If i add raisins or other fruit i know they cant have pesticides or potassium sorbate, so should i boil them first? freeze them? wash them?
Also had some doubts about other things: mead probably gets a different flavour if you add the fruits like raisins in the first fermentation than in the second, right?
If so, what is good to add to the second fermentation? And should i keep the raisins of the first fermentation in the second? last thing, i was thinking on adding cinnamon to the second fermentation. has anyone tried? is ti good? should i have something in account if i do it?
Im sorry if i bothered anyone with so many questions, and any help you can give me, I appreciate.
Thank you
I have read most of what i know here but im about to do my second batch and i still have some doubts, so i will share them with you and see if you can help me out.
I live in Europe, so my measuerments are in kilos and liters
So, i wanted to do a 5L batch (thats around 1,3 gallons, pretty small, i know). Last time i did i used around 1,5kg (3 pounds) of honey for it and it resulted in a dry mead but it didnt seem to have that much alcohol (i didnt measue it but i plan on doing it this time, because now i got the necessary tools). In the end i backsweetened it and ended pretty decent for my first time. I wonder if there is a reason why mead will not have much alcohol but no vinegar taste either
This time I dont have yeast nutrient, which brings me to my second question/doubt.
I intend on adding raisins, but i dont understand why some people just do mead without adding any extra nutrient or energizer. Also, i am not sure if i should add any other fruit or thing to it. If i add raisins or other fruit i know they cant have pesticides or potassium sorbate, so should i boil them first? freeze them? wash them?
Also had some doubts about other things: mead probably gets a different flavour if you add the fruits like raisins in the first fermentation than in the second, right?
If so, what is good to add to the second fermentation? And should i keep the raisins of the first fermentation in the second? last thing, i was thinking on adding cinnamon to the second fermentation. has anyone tried? is ti good? should i have something in account if i do it?
Im sorry if i bothered anyone with so many questions, and any help you can give me, I appreciate.
Thank you